Add other berries to this luscious pie, using whatever’s on sale and in season.
2 cups blackberries
2 cups raspberries
2 cups blueberries
1/2 cup sugar
3 TBS cornstarch
1/8 tsp salt
1 TBS fresh lemon juice
2 TBS apple jelly, melted
1 Graham Cracker Crust, baked and cooled (recipe follows)
In a food processor, purée 2 1/2 cups of the berries for 1 minute. Strain purée to remove seeds, pressing to extract the juices.
In a medium saucepan, whisk purée, sugar, cornstarch and salt. Bring to a boil, stirring constantly with a wooden spoon. Cook until thickened, about 7 – 8 minutes. Remove from heat and stir in lemon juice. Set aside.
Place the remaining berries in a bowl. Drizzle the melted apple jelly over the berries. Mix gently to coat. Pour the berry puree into the graham cracker crust. Top with the whole berries. Chill 4 hours.
Graham Cracker Crust
You can buy prepared graham cracker crumbs in a pinch, but grinding your own in the food processor creates a tastier crust.
1 1/4 cups graham cracker crumbs
5 TBS butter, melted
2 TBSs sugar
pinch cinnamon, optional
Preheat oven to 325.
In a medium bowl, mix graham cracker crumbs, butter, sugar and cinnamon (if using). Pour the crumbs into a pie pan, pressing the crumbs until even. Bake until the crust begins to brown, about 15 – 20 minutes. Cool before filling.
Serves 6 – 8
Pair with Ohio raspberry, blueberry or blackberry wine.